鲁北沿海地区商周时期季节性煮盐的考古学观察

Archaeological Observation on Seasonal Salt Boiling in the Coastal Area of Northern Shandong during the Shang and Zhou Dynasties

季节性煮盐是目前学界共识,但于何季节煮盐,至今未有定论。文章以鲁北沿海地区9座商周时期盐灶的结构、灶向、风向等分析为基础,结合文献记载和已有研究成果进行综合分析,推断晚商至西周时期,煮盐季节集中于夏末至秋季,有可能延长至冬天。不同作坊内盐灶方向均一致,预示着煮盐活动和生产周期相对固定。东周时,从深秋季节到来年初春,甚至于夏末,都可能进行煮盐。煮盐黄金季节相对延长,盐灶方向多样,意味着不同盐业作坊能在不同的季节进行生产,煮盐活动较为频繁。

Seasonal salt boiling is a consensus in the academic circle,without final conclusion on which season the salt was boiled.Based on the analysis of the structure,direction and wind direction of nine salt stoves in the coastal area of northern Shandong during the Shang and Zhou Dynasties,a comprehensive analysis is made in combination with the literature records and existing research results.It can be inferred that from the late Shang Dynasty to the Western Zhou Dynasty,the salt boiling season was concentrated from the end of summer to autumn,possibly extended to winter.The direction of salt stoves in different workshops was consistent,indicating that the salt boiling activity and production cycle were relatively fixed.In the Eastern Zhou Dynasty,salt boiling season was possible from late autumn to early spring and even late summer.The golden season for salt boiling was relatively prolonged and the directions of salt stoves were diverse,which meant that different salt workshops could produce salt in different seasons and salt boiling activities were more frequent.